Sere Saba - Ethiopia
A clean, sugary cup, with notes of fresh berries, black tea and caramel, with a citrusy acidity. Light roast.
This coffee comes from Gemechu Chachu, Tesfaye Jarso, Ayele Shalo, Alemu Dera, Alemu Gude, Kifle Wako, Mitiku Ware, Digafe Gelgalo, Ayele Kube, Abreham Asefa and Adola Sefaye and was processed by Sere Saba mill.
How many farms does it take to make one great coffee?
PRODUCER INFORMATION
Sere Saba was established in 1996 in Oromiya regional state Guji zone Kercha Woreda and specializes in the processing of washed and unwashed specialty coffees.
After the coffee was collected from the growers, it was laid on raised beds then carefully hand picked for unripe and over ripe cherries. The coffee was then naturally dried.
Sere Saba works with more than 200 growers and employs 328 employees on a temporary basis. Sere Saba is fully committed on conserving the environment through programs of reforestation, preservation of water sources and the natural eco system.
ORIGIN INFORMATION
Like Yirgacheffe, coffees from the Guji area were previously categorized together with coffees from Sidamo which is actually a very wide geographical classification encompassing much of central and southern Ethiopia. However, Guji coffees are said to be quite distinct from either Yirgacheffe or Sidamo coffee. Located in the southern portion of Sidamo, the people of Guji have a long tradition of coffee cultivation. They are called the Oromo people. Guji is one of the zones of the Oromia Region of Ethiopia and is named after a tribe of the Oromo people.
VARIETY INFORMATION
Producer: Gemechu Chachu, Tesfaye Jarso, Ayele Shalo, Alemu Dera, Alemu Gude, Kifle Wako, Mitiku Ware, Digafe Gelgalo, Ayele Kube, Abreham Asefa And Adola Sefaye
Region: Guji Zone, Ethiopia
Variety: Regional Landraces
Process: Natural
Altitude: 2,300 meters ASL (7,546ft)
Body: Medium
Acidity: Bright
